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Ingredientes
- 2 1/2 lb Chicken thighs, skinned
- 1/2 tsp Coarsely grnd black peppercorns
- 1/2 tsp Cumin seeds
- 1/2 tsp Dry oregano
- 2 x Bay leaves Salt
- 6 x Cloves garlic, halved
- 1 1/2 Tbsp. Mixed-Spice Paste (recipe follows)
- 1 Tbsp. All-purpose white flour
- 1 med Onion, thinly sliced
- 4 x Long banana peppers, cut into long strips
- 1 Tbsp. Vegetable or possibly extra virgin olive oil
- 2 Tbsp. Cider vinegar or possibly to taste
Direcciones
- Bring 7 c. water to a boil in a large saucepan, add in chick- en (and a little more water to cover if needed). Skim off any grayish foam which rises during the first few min of simmering. Add in black pepper, cumin, oregano, bay leaves, 1 teaspoon salt and garlic. Partially cover and simmer gently for 20 to 25 min, till the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 min). Remove from the heat and cold the chicken in the cooking liquid, if time permits.
- With a slotted spoon, remove thighs from the broth and set them on a plate.
- Strain broth, skim fat and set aside 2 1/2 c. in the refrigerator.
- Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken which has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to proportionately distribute it over the surface and remove any excess.
- Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add in oil, and when it is warm, add in chicken, spice-side down, and fry till crisp, about 4 to 5 min. Drain on paper towels and keep hot in a 200 degree F. oven.
- Return the pan to the heat and add in onions and chilies. Cook over medium for 4 to 5 min, stirring occasionally, till the onions soften. Add in vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several min to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mix and the broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 311 | 61% |
| Total Fat 34.47g | 43% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.49g | |
| Cholesterol 188mg | 63% |
| Sodium 178mg | 7% |
| Potassium 596mg | 17% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.87g | 1% |
| Protein 40.12g | 64% |
